Combine dates and water in a saucepan and simmer for 5 minutes. Drain and reserve liquid, cool.

Beat cream cheese with electric beaters until smooth. Add eggs, brown sugar and spices and beat until smooth and creamy. Fold in the dates. Pour mixture into a buttered 23 cm springform tin lined with non stick baking paper. Place tin onto a lined baking tray (to catch any drips). Sprinkle with flaked almonds and cinnamon sugar and bake at 160° C for 1 hour or until cooked and golden.

Turn off oven and leave cheesecake in the oven, undisturbed until cold.

Combine butterscotch sauce ingredients and reserved date liquid in a saucepan and bring to the boil stirring until butter is melted. Simmer for 2 - 3 minutes. Serve warm sauce with sliced cheesecake and a dollop of cream.

Tips

Line the sides of the springform pan for easy removal. Run knife around the inside of tin for easy removal of the cheesecake. Butterscotch sauce can be made ahead of time and frozen for up to one month before using. This cheesecake may be baked and served warm as a dessert.